Category breakfast

50/50 Week 28: Madagascar Malagasy Cake

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Finding a recipe for this one was slim pickins. This was a fail for sure. I think. I need to find a Madagascar native for reference.

This recipe turned out…odd for me, but maybe you’ll have better results

Ingredients:

  • 2 cups milk
  • 1 tsp vanilla
  • 4 Tbs sugar
  • 1 pinch nutmeg, grated
  • 1 pinch clove
  • 5 Tbs tapioca
  • 2 Tbs cream
  • 4 very ripe bananas
  • 4 eggs

In a pan, mix milk, vanilla, sugar, nutmeg, and clove. Bring to a boil. Remove from heat and add the tapioca. Cook for 10 minutes on low heat, stirring frequently.

While that mixture is cooking on the stove, preheat your oven to 350F

Remove your mixture from the heat and add cream. Smash your bananas and add to your tapioca mixture. Add eggs one by one and mix well.

Pour mixture into a buttered baking dish and cook for 15 minutes.

Here’s where mine got weird. When I opened the oven it looked.. wet. It was set, but moisture had accumulated on top in a not-so-appetizing looking way.

If you’ve ever made keto banana pancakes (literally just banana, egg, and vanilla) that’s what this tastes like. Its not bad, but it’s not that great either. Just like eggy-banana..or banana-y eggs.

50/50 Week 25: Italian Almond Biscotti

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Ingredients

  • 1 cup whole almonds raw
  • 2 1/4 cups AP flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 3 large eggs (room temperature)
  • 1/2 cup olive oil
  • 1 Tbs almond extract
  • 1/2 tsp vanilla extract
  • 1 tsp lemon zest

My aunt used to make almond biscotti for the holidays and it was always my favorite. Sadly this isn’t her recipe because we don’t really speak much nowadays but this is just as good so I’m not mad about it. 🙂

Start by preheating your oven to 325F

Toast your almonds on a baking tray for 12-15 minutes. You’ll know they’re ready when your kitchen smells deliciously of almonds.

In a bowl, whisk your dry ingredients together. In a large bowl, whisk your eggs and then add the rest of your wet ingredients together (including your lemon zest)

Once your almonds are toasted and cooled a little, roughly chop them and set aside.

Line your baking sheet with parchment paper or the always versatile silpat

Add your dry ingredients to your wet and mix with a wooden spoon until just mixed. Fold in your almonds.

Separate your batter into 2 loaf shapes on your baking tray. Dampen your fingers to shape them into a smoother shape. Bake for 30 minutes until nicely golden. Let cool for about 10 minutes and then slice 1/2 inch- 3/4 inch thick slices and place the slices back onto your baking sheet. Don’t worry, they’ll fit. Bake for 10 minutes, flip and then bake another 10 minutes.

Cool on a wire rack and then enjoy alone or with a lovely cup of coffee.

50/50 Week 12: Finnish Munkki

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Holy delicious, Batman! Let me preface this by saying: I don’t really like donuts. Okay, now that’s out of the way…this week, I made donuts!

These are absolutely the best donuts I’ve ever put in my mouth. I was extremely grateful that my wife took them to work because me and my jeans would have been in serious trouble…

Here’s the recipe:

https://www.thespruceeats.com/may-day-munkki-cardamom-doughnuts-4037817

I did change it a little. Instead of rolling the cooked donuts in sugar, I did cinnamon/sugar. I highly recommend this as the cinnamon plays really well with the cardamom.

Seriously, make these. You will NOT be sorry. . unless you’re on a diet.

This literally makes my mouth water LOL
Video releases 11/24/2020 at 2:15pm

50/50 Week 7: Babka Cake

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This week, I used this recipe: http://www.feastofstarlight.com/orphan-black-helenas-ukrainian-babka-cake/

One thing to note is that it doesn’t say to add the milk in the instructions, but you should add it in with the “sponge”

Overall this was a pretty easy recipe and despite the goof with the milk, I think it turned out wonderfully. It was also weirdly fun making something in trash. Cans that were otherwise destined for the recycling got another shot at life. Its very important to note that you don’t want to use cans with a plastic lining..no bueno in the cooking process.

This has been a crazy week. My wife had a hysterectomy and I’ve been trying to take care of everything around the house and making sure she’s happy and comfortable while still trying to keep up with my little project, which admittedly has seemed pointless with everything going on. Add in the fact that I’m having a particularly bad bout of shitty self-image while I’m trying to edit a video and well..we’re just feeling fucking peachy.

Onwards and upwards though. I know not many people see any of my efforts in my projects, but at the end of the day, I do it because its something I’ve always wanted to do. So, in my shittiest moods when all I want to do is give up and say “what’s the point?” I try to remind myself that I’m doing it for me.